Post by chief_cook2 on Jun 14, 2003 16:51:36 GMT -6
2 cups chopped tomato
1 cup chopped red onion
1/2 cup cilantro, chopped
1/2 ripe avocado, chopped
2 tablespoons lime juice
3/4 teaspoon salt, divided
3/4 teaspoon chipotle chili powder, divided
1 pound boneless chicken breasts, pounded to an even 1/4-inch
thickness
1 tablespoon canola oil
1. Combine tomato, onion, cilantro, avocado, lime juice, 1/4
teaspoon of the salt and 1/4 teaspoon of chipotle chili powder in a
bowl and set aside.
2. Sprinkle remaining salt and chipotle chili powder on the
chicken.
3. Heat oil in large nonstick skillet over medium high. Add
chicken, cook 4 to 5 minutes on each side or until cooked through.
4. Serve chicken with salsa spooned over it. Makes 4 servings.
Nutritional Analysis
For each serving: 168 calories, 16 g protein, 11 g carbohydrates, 4
g fiber, 8 g fat (1 g saturated fat), 34 mg cholesterol, 492 mg
sodium.
Serving Suggestions
Yellow rice: Saute 1/4 cup chopped onion and a pinch each of
turmeric and ground cumin in canola oil. Add rice, stir and add
water according to package instructions. Bring to a boil, cover,
reduce heat and simmer until liquid is absorbed.
Steamed green beans with lemon wedges.